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Slow cooker chicken stroganoff recipe
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Prep Time:
10 minutes
Cook Time:
250 minutes
Total Time:
260 minutes
Umami-packed mushrooms elevate this slow cooker chicken stroganoff to new levels of flavor.
Ingredients:
  • 1kg Australian Chicken Thigh Fillets, cut into quarters
  • 1 brown onion, cut into wedges
  • 200g brown mushrooms, thickly sliced
  • 200g cup mushrooms, thickly sliced
  • 250ml chicken stock
  • 5.00 gm ground paprika
  • 5.00 gm smoked paprika
  • 44.40 gm tomato paste
  • 24.40 gm Worcestershire sauce
  • 11.80 gm Dijon mustard
  • 300ml sour cream
  • 10.00 gm cornflour
  • 375g fettuccine
  • 50g butter
  • 62.50 ml finely chopped flat-leaf parsley
Instructions:
  • Combine the chicken, onion, mushrooms, stock, paprika, tomato paste, Worcestershire sauce, mustard, and sour cream in a slow cooker. Season generously. Cook on high for 4 hours (or low for 6 hours) until the chicken is beautifully tender.
  • In a small bowl, whisk together cornflour and 2 tablespoons of cold water. Pour the mixture into the slow cooker with the chicken and stir well. Let it cook for an additional 5 minutes, or until the mixture has thickened to your liking.
  • Cook the pasta according to package instructions until al dente, then drain thoroughly.
  • In a large frying pan over high heat, melt the butter until it turns a nutty brown, for about 2 minutes. Then add the pasta and half of the parsley, toss well for 1 minute until fully combined.
  • Portion the pasta into serving bowls and generously layer with the flavorful chicken mixture. Enhance the dish with a touch of seasoning before garnishing with the remaining fresh parsley. Enjoy!

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